Gretzky

Secret of cooking thick steak:8 N: i9 P0 M3 Y9 l+ N

' E* j2 K' w* FMake sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).% L) |& Y) ]# f+ o7 ^- |6 l- \

, t7 i& x+ J4 R7 y1 w. NOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
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Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).# s9 C1 e' Q& f
1 t9 o3 }. A8 L8 e- ], n$ k/ I. Z# J
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!, }, X  i2 s- ]/ V' \0 h: n8 V
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I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.1 c9 U% m$ [0 }! ^. q7 d
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
2 u# c& G) F7 }5 E% C& i2)Heat pan, pour oil, fried the wings until 90% done.
6 B; G  _/ A: L. W6 a2 V3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)
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7 ^: R" D! j  l; [Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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